This easy zucchini salad by Jamie Oliver & Michela Chiappa is fresh, light, and full of flavor. With crisp zucchini ribbons, a zesty mustard-lemon dressing, and a hint of heat from fresh chili, it’s a perfect quick side dish. You can use any mix of yellow and green courgettes/zucchini, making it a flexible and simple summer salad.
Ingredients Needed
- 4 courgettes/zucchini (mix of yellow and green)
- 1–2 fresh red chillies, finely chopped
- 1 lemon, juiced
- 6 tbsp extra virgin olive oil
- ½ tsp mustard powder
- A few sprigs of fresh basil
- Sea salt, to taste
How To Make Michela Chiappa’s Zucchini Salad
- Prepare the zucchini: Using a speed peeler, peel the courgettes/zucchini lengthways into long, thin ribbons and place them in a bowl.
- Chop the chili: Finely chop the red chillies and add them to the bowl.
- Make the dressing: In a small jug, combine the lemon juice with double the amount of extra virgin olive oil. Stir in the mustard powder and a pinch of sea salt, then mix well.
- Assemble the salad: Pour the dressing over the zucchini and chili, then toss everything together until well coated.
- Garnish and serve: Pick the basil leaves and scatter them over the salad. Serve immediately.
Recipe Tips
- Use fresh, firm zucchini/courgettes: Soft or overripe ones will turn mushy. Choose small to medium-sized ones for the best texture.
- Slice evenly for the best texture: Use a speed peeler or mandoline for thin, uniform ribbons that absorb the dressing well.
- Make the dressing fresh: Mix the dressing just before serving to keep the flavors bright and prevent separation.
- Toss gently to avoid breaking: Lightly mix the salad with tongs or your hands to keep the ribbons intact and well-coated.
How To Store Leftovers?
Let the leftover zucchini salad cool to room temperature, then store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 100g)
- Calories: 165
- Total Fat: 14.5g
- Saturated Fat: 2.2g
- Total Carbohydrate: 3.8g
- Sugars: 3.6g
- Protein: 3.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Courgette Salad
- Jamie Oliver Sticky Barbecued Prawn Salad
- Jamie Oliver Prawn & Watermelon Salad
- Jamie Oliver Prawn & Cabbage Salad
Jamie Oliver Michela Chiappa’s Zucchini Salad
Description
This easy zucchini salad by Jamie Oliver & Michela Chiappa is fresh, light, and full of flavor. With crisp zucchini ribbons, a zesty mustard-lemon dressing, and a hint of heat from fresh chili, it’s a perfect quick side dish. You can use any mix of yellow and green courgettes/zucchini, making it a flexible and simple summer salad.
Ingredients
Instructions
- Prepare the zucchini: Using a speed peeler, peel the courgettes/zucchini lengthways into long, thin ribbons and place them in a bowl.
- Chop the chili: Finely chop the red chillies and add them to the bowl.
- Make the dressing: In a small jug, combine the lemon juice with double the amount of extra virgin olive oil. Stir in the mustard powder and a pinch of sea salt, then mix well.
- Assemble the salad: Pour the dressing over the zucchini and chili, then toss everything together until well coated.
- Garnish and serve: Pick the basil leaves and scatter them over the salad. Serve immediately.
Notes
- Use fresh, firm zucchini/courgettes: Soft or overripe ones will turn mushy. Choose small to medium-sized ones for the best texture.
- Slice evenly for the best texture: Use a speed peeler or mandoline for thin, uniform ribbons that absorb the dressing well.
- Make the dressing fresh: Mix the dressing just before serving to keep the flavors bright and prevent separation.
- Toss gently to avoid breaking: Lightly mix the salad with tongs or your hands to keep the ribbons intact and well-coated.